

1*1 "7 




BY i/ 

SARAH BROWNSON HOW 
BROOKLYN, N. Y. 
1896 




COPYRIGHTED NOVEMBER 12TH, 1896 
BY 

MRS. SARAH BROWNSON HOW 
BROOKLYN, N. Y. 



E. C. LOCXWOOD 

PRINTER 

61 PINE STREET 

NEW YORK 



Introduction g 



a 




T once a stove and kitchen — the chief recommen- 



^? dation of the Chafing-dish is that it may be 
brought into use at a moment's notice. 

Through its size and compactness it may occupy 
the obscurest corner of the room, or in silver radiance 
shine out a very beacon of comfort and inspiration. 

But only when sudden emergencies arise, does the 
Chafing-dish show its true worth — after hours ; some- 
one suddenly dropped in for luncheon ; a delicac}^ 
needed for an invalid; hungry guests just in from the 
theatre. What more conveniently at hand ? 

A smartly dressed woman need no longer manipu- 
late behind a screen, but may use it in the presence of 
her friends, entertaining as she stews and brews. 

The preparation of comestibles is thus made not 
only useful but attractive, and the cooking of food 
rises to the dignity of a fine art. 




But there are certain rules to be observed in the 
management of the Chafing-dish which the scrupu- 
lously-inclined would do well to follow. 

Always keep it clean and bright. 

If of silver or silver-plate, never use sapolio for 
removing stains. 

If what has been cooked in the pan adheres to 
the bottom, run in hot water, letting it stand a few 
moments. Afterwards, wash in boiling suds with a 
teaspoonful of Household Ammonia dissolved, then 
rinse in clear hot water and wipe dry. 

Should the dish continue discolored, use a little 
silver polish with a trifle ammonia, washing off 
immediately in hot suds. Never use silver polish or 
ammonia on nickel plate; instead, very hot suds and 
hot water, polishing dry. 

Have the ingredients necessary for a recipe at hand 
before commencing to cook, for many a dish is ruined 
by an awkward wait for something forgotten. 

Before beginning, see that the lamp is filled, the 
wicks trimmed, and an extra cruet of alcohol with 
matches close at hand. 



8 



It is my plan to secure a large tray, and place upon 
it in orderly fashion such articles as will be needed — 
sweet cream, a long - handled chafing-dish spoon for 
mixing-, three or four table, tea, dessert spoons, forks 
and knives, a brick of printed butter, a half-pint tum- 
bler measure, minced parsley or celery-leaf upon 
dainty saucers, with salt, pepper and other condiments 
at hand. 

Minced onion should be closely covered that the 
odor may not permeate the room. 

Let there be a kettle of boiling- water near by. 

A singing tea-kettle is always attractive ; nothing 
appeals so strongly to the social side of our nature. 

Forethought is an essential, and extreme fastidous- 
ness in method a prerequisite, for the successful prepa- 
ration of chafing-dish food, — forethought to avoid 
nervousness, and daintiness to whet and stimulate the 
appetite of those for whom you are making ready the 
delicious bits. 



9 



J 



I nsUx 



Apples, Fried, 97 

Apples, Stewed, 98 

Apple Tea, 109 

Asparag-us, Cream Sauce, 93 

Bread Saute, 82 

Calves Iyiver, Stewed, 62 

Calves Brains, Creamed, 63 

Calves Brains, Tomato Sauce, 64 

Caramels, Boston, 101 

Caramels, Vanilla Cream, 102 

Clams and Bacon, 42 

Clams, Soft, Fricassee, 43 

Chicken a la Reine, 67 

Chicken Broth with Cream, 107 

Chicken, Cold, and Mushrooms, 68 

Chicken, Creamed, with Green Peppers, 70 

Chicken Custard, 114 

Chicken Fricassee, 71 

Chicken Gruel, 115 

Chicken Terrapin, Maryland style, 69 

Chocolate, as a drink for a convalescent 105 

Chops, Pan Broiled, 116 

Corned-beef Hash, 78 

Cream Toast without Thickening, 112 

Cream Toast, Thickened, 113 

Eggs on the Chafing-Dish, Black Butter and Eggs, ... 17 

Eggs, Scrambled, with Fresh Mushrooms, 18 

Eggs, Scrambled, with Asparagus Tips, 19 

Eggs with Cheese, 20 

Eggs served on Fried Bread with Anchovy Paste, .... 21 

Eggs, Poached, 23 

Eggs, Poached, in Cream, 24 

Eggs, Scrambled, 25 

Eggs and Tomatoes, 26 



12 



Eggs, Fricasseed, 32 

Egg's, Curried, 33 

Eggs, Scrambled, with Smoked Chipped Beef, 34 

Eggs Boiled for Invalids, 110 

Egg Toast, French Sweetened, 104 

Fish, Curried, 52 

Frogs Legs, Creamed, 54 

How to Fry Bread on the Chafing-Dish, 22 

Hamburg Steak, Brown Sauce, 66 

How to Prepare Cold Cooked Fish on the Chafing-Dish. 

Salmon, Creamed , 50 51 

How to Prepare Peas on the Chafing-Dish, 57 

How to Previously Prepare Sweet-breads, . 59 

Kidney Saute, Sauce Madere, 61 

Lemon Cream, . . . 99 

Lima Beans, 94 

Little Pigs in Blankets, . . 40 

Lobster, Deviled, : . . 46 

Lobster, Plain, for Breakfast, 47 

Lobster a la Newburg, 48 

Lobster Fricassee, 49 

Macaroni, Creamed, with Cheese 91 

Macaroni with Tomato Sauce, 92 

Milk Toast, Ill 

Mushrooms, Saute of, 83 

Mushrooms and Sherry, 84 

Oyster Broth, 106 

Oysters, Broiled, 37 

Oysters, Chili 41 

Oysters, Creamed, 38 

Oysters and Mushrooms, 39 

Oysters, Clams and Scallops on the Chafing-Dish, Plain 

Pan Roast, 36 

Omelet, Creamy, 28 



13 



Omelet, Foamy, 29 

Omelet, Orange, 31 

Omelet, Plain Small, 27 

Pancakes, 103 

Potato Cakes, Fried Mashed, 87 

Potatoes, Creamed, 86 

Potatoes, Fried Sweet, 88 

Prune Toast, 96 

Raspberry Custard, 100 

Roast Beef, Cold, and Tomato Sauce, .80 

Sausage and Egg, 35 

Scallops, Creamed, 44 

Scallops, Fried, in Butter, 45 

Shad Roe, Maitre d'Hotel Butter, 53 

Smoked Chipped Beef, Creamed, 81 

Sweet-breads and Peas, 56 

Sweet-breads, Creamed, 58 

Sweet-breads and Fresh Mushrooms, 60 

Sweet Corn, Creamed, on Toast, . 90 

Squab, Broiled, 118 

Tenderloin Steak, Small, Pan Broiled, 117 

Tomatoes and Mushrooms, 85 

Tomato Bisque, 55 

Tomatoes, Fried, and Green Peppers 89 

Tripe, Tomato Sauce, .65 

Turkey, Cold, Chestnut Sauce, 72 

Turkey Legs, Deviled, 74 

Turkey Stew, 73 

Veal, Brown Fricassee of, 76 

Veal, Curried . 77 

Veal, Minced, 75 

Venison Steak, 79 

Welsh Rarebit, 95 

Wine, Mulled, . . 108 



14 



Bc^s on t be 6l^af in^-B isb 

Blacl^ Butter and Bpps 

^HRKE tablespoons butter. 

One-half teaspoon vinegar. 
One teaspoon Worcestershire sauce. 

Put this mixture in blazer over open flame, and 
when it has become quite brown, break eg-g-s, one at 
a time, carefully into it. Baste the egg* well and serve 
immediately on thin slice of toast. Cook thus the 
eg-g-s, one at a time, sprinkling- salt and pepper on each 
as it is served. 



17 



Scrambled Bpas, will} Rresb FRusbrooms 

IX g-ood sized fresh mushrooms. 
Six eg-g-s. 
Two teaspoons butter. 
Saltspoon salt. 
One-half saltspoon pepper. 

Peel and mince mushrooms. Melt butter in blazer 
over open flame. Add mushrooms and let them cook 
in butter three minutes. Beat eg"g"s as for plain scram- 
ble, turn them into butter and mushrooms. Stir con- 
stantly and season with salt and pepper. When set, 
serve on dainty slices sligmtly buttered toast. 



18 



Scrambled Bp^s wit!} Qsparacms (ij)ips 

^JpiPS cut from bunch of asparag-us. 

Six eggs. 
Two teaspoons butter. 
One saltspoon salt. 
One-half saltspoon pepper. 

Beat eg-g-s slig-htly with a fork as for plain scram- 
ble. Melt the butter in blazer over open flame. Turn 
in the eg-g-s, and before they are quite set, season with 
salt and pepper, then add the tips cut from a bunch of 
boiled asparag-us, or of one can of asparag-us. Keep 
moving- about constantly, and when eg-g-s are quite set, 
serve on dainty slices of toast. 



19 



Bpps w'\\\) Qfyeese 

IX eggs. 

Three tablespoons grated cheese. 
Two teaspoons butter. 
Saltspoon salt. 
Dash cayenne. 

Beat eggs until quite light with a Dover egg- 
beater. Add to the eggs, the cheese and seasoning*. 
Melt butter in blazer over open flame. Add eggs, etc. 
When mixture becomes smooth and thick, after stirring 
constantly, serve on either toasted bread or crackers. 



20 



hpp s served on Pned Bread 

with Qncbovy Paste 

IX eggs. 

One tablespoon of butter. 
One tablespoon of flour. 
One-half pint of cream or milk. 
Scant saltspoon salt. 
One-half saltspoon white pepper. 

Blend together in blazer over either open flame or 
hot water, the butter and flour. Gradually add the 
cream or milk until you have a smooth white sauce. 
Season, and then add eggs, which have been beaten 
light with a Dover egg-beater. Keep constantly 
stirring- until you have a smooth thick yellow sauce. 
Serve on either slices fried bread, or plain toasted 
bread or crackers spread with Anchovy paste. 



21 



ow 



to Fry Bread on tbe Sbaf ma-Bisb 



^UT slices of stale bakers' bread, about half an 
inch thick, then cut into round pieces with larg-e 
biscuit cutter. Put two tablespoons of butter in 
blazer over open flame and fry the slices of bread a 
delicate brown on both sides, adding- more butter as 
needed, as the bread will soak it up rapidly, and if the 
pan g-ets too dry the bread will burn. Many thing-s 
can be served on this fried bread if preferred to toast. 



22 



Poached Ba^: 



J^ILL hot Wetter pan half full of boiling- water. 

Place in it as many egg rings as it will hold. 
Break an egg carefully into a cup, then turn it from 
the cup carefully into the ring-. When all the rings 
are full, cover with more boiling- water, and when the 
white is set serve eg-g-s on toast, sprinkling- with salt 
and pepper and a small piece of butter. 



23 



Poached Bpps in 6rea 



m 



^pAKE a cup of cream, put it in the blazer over hot 
water. Place as many eg-g"-ring-s in blazer as it 
will hold. When cream g-ets scalding- hot, add tea- 
spoon of butter, and when melted break an eg-g- care- 
fully in a cup, then turn it into a ring-. When all the 
ring-s are full, baste the top of the eg-g- with the cream 
and butter. When eg-g-s are set, serve on toast, sprink- 
ling- each eg-g- with salt and pepper to taste. A desert- 
spoon of Worcestershire sauce can be added to cream 
if desired, improving- the piquant flavor of the eg-g-s. 



24 



crambled B^cjs 



six eggs in a bowl. Beat slightly with a 
fork — just enough to mingle whites and yolks. 
Melt two teaspoons of butter in the blazer over open 
flame. Turn in the eggs, and as fast as they adhere 
to the bottom of the pan loosen with a silver bladed 
table knife. Season with saltspoon of salt and good 
dash of pepper, either white or black, and when set, 
serve on dainty slices of slightly buttered toast. 



25 



Q^ps and ^cmatoes 

>3 lx eggs ' 

One-half pint tomatoes. 
Two tablespoons butter. 
One tablespoon flour. 
Teaspoon finely minced onion. 
Saltspoon salt. 
One-half salt spoon pepper. 

Use either stewed tomatoes, canned, or fresh. If 
fresh, peel and chop fine. Put butter in blazer over 
open flame. Fry the onion, then add flour, then grad- 
ually the tomato. Beat eg-g-s in a bowl with a fork, 
and when tomato boils, stir them in slowly. When 
they thicken, season and serve immediately. 



26 



Plain 



mall 0melet 



^pWO eggs. 

Pinch salt. 
Dash of pepper. 

Teaspoon finely minced parsley. 

Put teaspoon butter in blazer over open flame. When 
melted, turn in the eggs, which have been beaten and 
seasoned. 

Let them remain until set, once or twice lifting 
the edge to let the soft part on top run under, 
then sprinkle on the parsley and fold over once, serving 
on a hot plate. 



27 



Sreamy Bmelet 

^jpWO teaspoons butter. 

Four eggs. 
Two saltspoons salt. 
One-half saltspoon pepper. 
Four tablespoons cream. 

Beat eg-g-s slightly, add salt, pepper and cream. 
Mix well. Melt butter in blazer over open flame, and 
the minute it melts turn in the eg-g-s. Lift the edg-e of 
the cooked eg-g- to let the soft part on top run under, 
and when none of the soft that will run remains on 
top, fold over and serve on a hot dish. 



28 



Roamy 0melet 

/ ^j^WO teaspoons butter. 

Four eg-gs. 
Four tablespoons cream or milk. 
Two saltspoons salt. 
One-half saltspoon pepper. 
One-half teaspoon onion juice. 
One teaspoon finely minced parsley. 

Beat yolks and whites separately. Add cream, 
onion juice, parsley and seasoning- to the yolks. Beat 
whites until moderately stiff and mix g-ently with the 
rest. Melt butter in blazer over hot water. When 
melted, turn in the mixture, letting- it rise g-ently, 
when by running- the blade of a table-knife around the 
edge you see the omelet looks ligdit like spong-e cake, 
then remove hot water pan and hold blazer over open 
flame, moving- it about g-ently to brown omelet on the 
bottom, but do not let it burn. After this, place over 
the top of blazer a larg-e plate that will overlap the 

29 



edge all around a little, carefully invert the dishes, 
bringing- blazer on top, plate underneath, and let the 
plate rest on rim of the chafing-dish frame. If the 
plate is of metal or tin. do not put the lights out 
immediately, letting- the plate get heated, and so drying 
that part of the omelet that has been on top, and not 
quite cooked for lack of an oven to put it in. Turn out 
lights, and carefully loosen the omelet from the blazer 
by running underneath it the blade of a table-knife 
before lifting off the blazer. Serve omelet from the 
plate on which it now rests. 



30 



0 



ranpe 




3 IX 



eggs. 



Six tablespoons orange juice. 
Grated rind one orang-e. 
Six teaspoons powdered sug-ar. 
Pinch salt. 

Mix and cook as you would foamy omelet. After it 
is turned on plate, and blazer removed, cover thickly 
with powdered sug-ar, and score with a red-hot clean 
poker to caramel the sug-ar — this adds much to the 
flavor. 



31 



Kncasseed Ocjcjs 

r pWO tablespoons butter. 

One tablespoon flour. 
One teaspoon finely minced parsley. 
Six fresh mushrooms. 
One-half pint veal or chicken stock. 
Twelve hard boiled eggs. 
Teaspoon salt. 
One-half saltspoon pepper. 

Butter in blazer over open flame, add mushrooms, 
which have been peeled and cut fine. Let cook three 
minutes, then put in flour. Blend, and gradually add 
stock, parsley and seasoning ; lastly, the eggs, which 
have been sliced when cold. When thoroughly hot, 
serve. 



32 




^jpWO tablespoons butter. 

One teaspoon finely minced onion. 
One dessertspoon curry powder. 
Two tablespoons flour. 
One-half pint veal or chicken stock. 
Four tablespoons milk. 
Twelve hard boiled egg's, sliced. 
Salt and pepper to taste. 

Butter in blazer, over open flame. Fry onion light 
brown. Add curry, mix well and add flour. When 
blended, gradually mix in the stock, cream, seasoning-, 
and lastly the eg-gfs. When all is hot, serve. 



33 



Scrambled Bcjcjs will} Smoked Shipped Beef 

J)UT into the hot water dish about a pint of water, 
into it place about one-quarter of a pound of 
smoked chipped beef — the kind that comes already 
sliced in boxes ; one can buy at every grocers, is the 
best. Let this remain in the water until the water 
comes to a hard boil. Drain off all the water and cut 
up the beef. Melt in the blazer over open flame a tea- 
spoon of butter, turn in the beef, letting- it cook just a 
minute, then add four eg-g^s, slightly beaten. Stir, 
season with a little salt and pepper, and when eg'g-s 
are set, serve. 



34 



'dusaqe and B 



ipe ana L-^p 

^~^ITHER remove the skin from one pound link 
sausages, or the same quantity of sausage meat. 
Cook about five or six minutes in blazer over open 
flame, turning often. When done, drain off the fat, 
add a teaspoon of butter and six egg-s slightly beaten. 
Mix all well together, season with salt and pepper to 
taste, and when eg-gs are set, serve. 



35 



0/sters, Slams and ^callops on tl;e Sbaf ma-BisI? 
Plain Panned l^oast 

^jpWO tablespoons of butter. 

One dozen large plump oysters. 
Drain thoroughly, and dry as much as possible in a 
clean napkin or towel. Melt butter in blazer over open 
flame, lay in the oysters and when the frill curls, season 
with sprinkling - of salt, and either a dash of cayenne, or 
two or three drops of "Tobasco Pepper Sauce," and 
serve with a quarter of a lemon, or add a little lemon 
juice and a sprinkling - of finely minced parsley before 
serving - , and serve the oysters on toast. This makes a 
g-ood dish to come before a Welsh Rarebit. Sherry 
wine can be substituted for lemon, if desired. In that 
case leave out the parsley. 



36 



'oiled 0yste 



rs 



J^UB the blazer with butter and place over open 
flame. Add a dozen larg-e plump oysters, turning - 
them quickly so that they will not scorch or stick to 
the pan. If the butter dries too quickly and there is 
dang-er of burning-, add a trifle more butter. Season 
with salt and cayenne. Serve on toast, squeezing - 
over the oysters a little lemon juice, but not until they 
are served, and not while in the pan. 



37 



6reamed ©ysters 



^pWENTY-FOUR large oysters I drained >. 

Two tablespoons of butter. 
One tablespoon of flour. 
One-half pint of cream or milk. 
Two saltspoons of salt. 
One-half saltspoon of white pepper. 
A tin}~ bit of powdered mace and grate of nutmeg can 
be added if liked, or leave out the spice if not desired. 
One teaspoon finely minced celery-leaf. 

Put butter and flour together in blazer over hot 
water. When blended, add the cream (or milk), season- 
ing, and celery-leaf. Before putting oysters in the 
cream sauce, pour over them very boiling water, letting 
them stand in it for at least a minute, then drain dry, 
and add them to sauce. Cook until frill curls. 
Serve with delicate sal tines. 



38 



ysters and rlriusbrooms 

^JpHREE dozen oysters. 

One dozen fresh mushrooms, peeled and cut into 
rather small pieces, removing- stems. 
One tablespoon of butter. 
One tablespoon of flour. 
Yolks of two egg's. 
One-half pint of cream or milk. 
Salt and pepper to taste. 
One teaspoon finely minced celery-leaf. 

Let the cut-up mushrooms cook in the butter in 
blazer over hot water three minutes, add the flour, and 
when blended, gradually, half of the cream, reserving- 
other half to mix with the yolks of the eg-g-s. Now 
add celery-leaf and seasoning, then o} T sters. Finish 
with the cream and egg-, and when the frill of the 
oysters curl and the same is of a nice smooth consis- 
tency, serve on thin slices graham toast. 



39 



kittle Pip in Blanket 



/ ^J A AKE twenty-four larg-e plump oysters. Have 
them dried as much as possible, season with 
salt and cayenne, and wrap each oyster in a very thin 
and fat slice of bacon, pinning- it with a long- wooden 
tooth-pick. Fry in blazer over open flame until the 
bacon is brown and crisp, and serve on toast. No 
butter needed, as the bacon makes grease enoug-h. 



40 



Sbili 0/sters 

^^NE teaspoon finely minced parsley. 

One teaspoon finely minced celery-leaf. 
One tablespoon butter. 
One-half tablespoon flour. 
One-half teaspoon salt. 
One-half saltspoon pepper. 
Dash cayenne. 
One tablespoon chili sauce. 

Put butter and flour in blazer over open flame, add 
gradually the chili sauce, then the parsley and celery- 
leaf. When all is hot, put in a pint of oysters, and 
when frill curls, serve on slices of hot toast. The 
above will serve five persons. 



41 



Slams and Bacon 



QNE-HALF pound breakfast bacon, sliced thin. 

Four dozen soft clams. 
Salt and pepper to taste. 

Cut the stringy parts from the clams. Season with 
a little salt and pepper after draining well. Dip in 
beaten egg and fine bread or cracker crumbs. Fry 
the bacon in blazer over open flame until curled and 
crisp. Remove, and fry clams in the grease that 
remains, until a nice brown, and serve with the bacon 
on toast. 



42 



Rncasseed ^oft 6lams 

^^NE tablespoon of butter. 

One tablespoon of flour. 
One-half pint cream. 
Three tablespoons of milk. 
Yolks of two eggs. 

Three dozen soft clams, stringy part cut off. 
A little salt and dash of cayenne. 

Blend butter and flour tog-ether in blazer over hot 
water, gradually add cream and seasoning-. Put in 
the clams, letting- them cook about three minutes 
before adding- the beaten yolks of the eg-g-s mixed with 
the milk. When the sauce is of the rig-ht consistency, 
serve on slices of graham toast. Hard clams, minced, 
can be substituted for the soft. In that case leave 
out the salt. Oysters are nice cooked in this sauce, 
adding- teaspoon minced celery-leaf. 



43 



Sreamed ^callops 

^^NE quart scallops, put in boiling- salted water and 
cooked for ten or fifteen minutes, then drained. 
Two tablespoons butter. 
Two of flour. 

One pint milk and cream, mixed. 
Teaspoon (scant) salt. 
One-half spoon white pepper. 

Put butter and flour in blazer together, over hot 
water bath. When blended, gradually add the milk 
and cream, with seasoning-, and when sauce is smooth 
add scallops and let them cook in the sauce five 
minutes, serving- either in pastry patte shells, or 
without. 



44 



Pried ^callops in Butter. 

^^NK pint of scallops, boiled in boiling- salted water 
from ten to fifteen minutes, then drained and 
dried thoroughly. Season with salt and pepper, roll 
in flour, and fry in the blazer over open flame, using- 
about three tablepoons of butter. 



45 



Beviled bobster 



J^OIL from seven to eight pounds of live lobster, 
letting- it grow cold before extracting- the meat 
and cutting- it into moderately sized pieces. Put in the 
blazer over open flame — 
Three tablespoons of butter. 
One teaspoon currj powder. 
One teaspoon Worcestershire sauce. 
One tablespoon of vineg-ar. 
One scant teaspoon dry mustard. 
Salt and cayenne to taste. 

When well blended add lobster, stir constantly, and 
when mixture is thoroug-hly flavored and hot, serve 
with either graham toast, or thin slices buttered 
graham bread. 



46 



.obster, Plain, for Breakfast 



J~^IVE pounds of live lobster, boiled and allowed to get 
cold before removing- meat, coral and fat. Cut 
• the meat into rather good sized pieces. Put a scant 
pint of water into blazer, over open flame, and when 
it comes to a hard boil, add three tablespoons of 
butter, salt and cayenne to taste, then the lobster 
meat, fat and coral, and when it is thoroug-hlv hot, 
serve with hot raised breakfast rolls. 



47 



biobster a la Rewburo; 

pROM six to eight pounds of live lobster. When 
cold after boiling-, remove the best parts of the 
meat, any coral or fat there may be, and cut meat into 
nice pieces. 

In the blazer over hot water, melt one tablespoon 
butter, then add lobster. Mix it about well, season 
with salt and cayenne to taste. Pour over it a wine- 
glass of Madeira, and let it cook in the wine, (cover 
on), for five or six minutes. Mix the beaten yolks 
of four small or three large eggs, with one-half pint 
of cream. Pour it over the Avhole, stir until it 
thickens, then serve. 



4y 



tsobster Pncassee 



"^JpWO tablespoons of butter. 

Two tablespoons of flour. 
One-half pint of cream. 
One-half pint of chicken or veal stock. 
One tablespoon finely minced parsley. 
Yolks of two eggs. 

Salt and cayenne to taste. A few drops of 
"Tabasco Pepper Sauce," or a little Paprika if liked 
better. Cut the meat of three small lobsters, (after 
boiling - and getting- cold), into nice pieces, adding 
what coral and fat there may be. Blend butter and 
flour together in blazer over hot water, add gradually 
the stock, the seasoning and lobster, then the parsley, 
and lastly, the cream mixed with the beaten yolks, 
and when the sauce is of the right consistency serve. 



49 



How to Prepare 6old <6oo^ed Risb on the 
8bafina 8is(?. Qreamed Salmon 

^pWO pounds of cold boiled salmon, or the canned, 
if trie fresh cannot be procured. Fresh always 

best. 

Two tablespoons of butter. 
One tablespoon of flour. 
One-half pint of cream. 
Salt and cayenne to taste. 
Juice of one-half a lemon. 

Remove all skin and pieces of bone from the fish, 
and carefully flake with a fork. If canned salmon, 
drain the liquid off first. Blend butter and flour to- 
gether in blazer over hot water. When blended, 
gradually add cream, the seasoning-, then the fish, 
lastly the lemon juice just before serving. Sliced 
cucumbers, with French dressing- are nice served with 
this. Any kind of cold cooked fish can be prepared 



50 



in this way, but if white fish, (like fresh cod or 
halibut), leave out the lemon. Salt-cod may also 
be cooked in this cream sauce, after it has been 
soaked over night, boiled, and when carefully picked 
up, warmed in this sauce, leaving- out lemon juice. 
Sometimes a little grated cheese may be added to 
creamed white fish, a flavor much liked by some. 



51 



6unried Risl? 



QNE tablespoon butter. 

Teaspoon finely minced onion. 
Dessert-spoon currj^ powder. 
One tablespoon of flour. 

A generous half pint of either milk, cream, or veal 
stock. 

Butter and onion in blazer over open flame. When 
onion is browned, add curry powder, then flour, the 
stock, and cream or milk, whichever is preferred. 
Season with salt and cayenne to taste, and when 
sauce is smooth, add the fish. When all is hot, serve. 
A little Paprika can be added if the flavor is liked. 



52 



^> bad l^oe 
aitne d Hotel Butter 

^J~^WO pair firm, fresh, shad roe. Place them first 
in cold salted water to blanch them, then pour 
boiling- water over them, and drain. Into the hot 
water pan, put about one pint hot water, tablespoon 
vinegar, three whole cloves, six pepper-corns, blade of 
mace, the rind from half a lemon, and a teaspoon of 
salt. Place the roe in this and let it boil about ten 
minutes. Put over the top as a cover, either a 
shallow tin plate or pan, or the shallow cutlet dish 
that comes with a Gorham Chafing-dish. Melt in this, 
four tablespoons of butter, and teaspoon of flour, just 
before you are ready to serve the fish. Add the juice 
of half a lemon, teaspoon of finely minced parsley, 
place fish in this sauce, baste well, and serve. 



53 



6reamed Rrocjs bie^s 

^^UT the leg's in half. Wash in cold salted water, 
and after removing - the feet, scald in boiling 
water. Make a cream sauce as for salmon or any 
other kind of fish, using- two tablespoons of butter, 
one of flour, and one-half pint cream, salt and pepper. 
Sauce prepared in blazer over hot water, put in the 
leg's, let them cook about five minutes, and then serve 
hot. For this amount of sauce use two or three pairs 
of leg's. 



54 



omato loiscjue 

JN the hot water pan heat one pint of tomato liquid, 
one teaspoon salt, one-half salt-spoon soda, and 
pepper to taste, adding- if desired either Paprika, 
cayenne, or about two or three drops Tabasco Pepper 
Sauce. When this is hot remove, and in the blazer 
over open flame, put one tablespoon butter and one 
and one-half of flour, blend, and gradually add one pint 
of milk. When all is blended add the tomato liquid, 
stirring- well and serve hot, with dry toast cut into 
small bits. 



55 



weet-breads and Peas 

^ J^WO pairs of sweet-breads, previously boiled twenty 
minutes and allowed to get cold before cutting" 
into dice. 

Two tablespoon of butter. 

Three tablespoons of browned flour. 

One teaspoon celen'-leaf or parsley, minced fine. 

One-half pint good rich stock. 

Salt and pepper to taste. 

Blend flour and butter tog-ether in blazer over open 
flame, gradually add stock, celery-leaf and seasoning - . 
Put in the cut up sweet-breads and let them g*et hot 
before serving- with the peas, the recipe for which is 
on next pag-e. 



56 



now to P repare leas on the Sbafina Bisb 

JF canned peas, use only the small french peas. Open 
two cans, turn the contents into a colander and 
let cold water drain through them to remove all taste 
of the tin. Melt two tablespoons of butter in the 
blazer over open flame, put the peas in this, season 
with salt and pepper, and when thoroughly hot, serve 
with the sweet-breads. If fresh g-arden peas are used, 
select very young- ones, and use about the same quan- 
tity as you would g-et from two cans. Have them 
prepared as you would for dinner, leaving" out the 
butter and seasoning-, as that can be added when 
warmed in the chafing--dish. Alwaj's boil green vege- 
tables in boiling- salted water. 



57 



6reamed Sweet-breads 

*^J^WO pairs sweet-breads, previously prepared, cut 

into small pieces. 
Two tablespoons of butter. 
One tablespoon of flour. 
One-half pint cream. 
Salt and white pepper to taste. 

Butter and flour in blazer over hot water. Blend, 
and gradually add cream, then seasoning-, afterwards 
the sweet-breads, and when all is hot, serve. These 
are very nice served in pastry patte shells, or with 
gTeen peas, as with the sweet-breads in brown sauce. 



58 



How to Previously Prepare <8weet-breads 

J)UT them first in cold salted water to draw out the 
blood, then after being- in the cold water ten 
minutes, plunge into boiling- salted water and boil 
twenty minutes, again plunge into cold plain water 
and let remain until cold, then remove carefully all 
fibrous parts, and put away sweet-breads in the ice 
chest to get perfectly cold before cutting them up for 
the chafing-dish. 



59 



weet-breads and Presi? Fftus^rooms 



^J^WO tablespoons butter. 
One tablespoon flour. 
Two pair of previously prepared SAveet-breads, cut 
into medium sized dice, when cold. One dozen good 
sized fresh mushrooms peeled and each mushroom 
cut into four pieces, stems being- removed. One-half 
pint veal stock. Salt and white pepper to taste. Melt 
butter in blazer over open flame. Add mushrooms, 
cook three minutes, then add flour, and gradually the 
stock, seasoning - and sweet-breads. When all is 
thoroug-hfy hot, serve in pastry patte shells. 



-j^idney <^aute, ^auce Fftadere 

/ ^jpWO fresh calves kidneys. Remove all suet, and 
slice. Place in cold salted water for an hour, 
drain and dry in a clean towel or napkin. Into the 
blazer over open flame, put a good heaping- teaspoon 
butter, and a teaspoon minced onion. When onion is 
a light brown, add the kidneys which have been well 
dredged with flour. Saute them in the butter and 
onion for five minutes, add one-half pint of good rich 
beef stock, season with salt and pepper, and let kidneys 
cook ten minutes longer. Just before serving, pour 
over the whole a wine-glass of madeira. 



61 



tewed galves t 



J-J AVE sliced at the butcher's one pound of fresh 
calves liver, being" careful to have all string-y 
parts removed. Cut these slices into small squares. 
Into the blazer over open flame put one tablespoon of 
butter and one small onion minced, and when onion is 
of a lig"ht brown color, add one tablespoon of flour, 
when browned, gradually a half pint of rich beef 
stock, add salt and pepper to taste, teaspoon finely 
minced parsley, then the liver. L,et it all cook for ten 
minutes, stir constantly. Add wineglass of sherry or 
madeira, and serve. 



: 



Sreamed 6alves Brains 



^i^ASH and boil the brains in boiling - salted water 
for fifteen minutes, add a teaspoon of vinegar 
and when the brains are done take them out, plung-e 
them into cold water, drain well and then remove 
particles of skin, etc., and cut them into small pieces. 

Put two tablespoons of butter, and one of flour, into 
blazer over hot water, blend, and gradually add one- 
half pint of cream or milk, (or half and half), salt and 
white pepper to taste, and when you have a smooth 
white sauce add brains, and serve hot. 



63 



Salves B 



rams 



omato S> 



auce 




FTKR previously preparing- brains, cut into slices 



not too thick. Fry in two tablespoons of butter 
in blazer over open flame one teaspoon finely minced 
onion until light yellow color, add two tablespoons 
of flour and when blended add one-half pint of veal 
stock, and one-half pint of tomato liquid. Season 
with salt, a little Paprika, and one or two drops of 
" Tobasco pepper sauce," put in the brains, and when 
all is hot, serve. 



64 



(ij)npe, (^)omato (pauce 

one pound of cold boiled double tripe into 
pieces about two inches long" and one inch wide. 
Dip each piece into beaten egg, then finely sifted dried 
bread crumbs, after seasoning- with salt and pepper to 
taste. Fry the pieces in butter in the blazer over open 
flame beginning with a tablespoonful, adding more as 
needed. After all the pieces are fried a nice brown, 
remove them and set aside to keep warm while you 
make the following sauce. 
Two tablespoons of butter. 
One tablespoon of flour. 

Blend, and add gradually one-half pint tomato 
liquid, season to taste, add tripe and when all is hot, 
serve. 



65 



Hamburg Steal^, Srown ^auce 

(j-ET the butcher to cut one pound of beef from the 
top round, and mince very fine, leaving- it in a 
compact mass. Season on both sides with salt and 
pepper. Let the blazer become hot over open flame, 
then melt in it a small piece of butter size of walnut. 
Place in this the meat, let it cook about two or three 
minutes on each side. Remove, and place in a covered 
dish until the sauce is made. Two tablespoons of 
butter, teaspoon finely minced onion, six fresh mush- 
rooms peeled and minced fine, teaspoon parsley minced 
fine, same of grated raw carrot. Let all cook three 
minutes, then add two tablespoons of flour, and when 
blended add gradually one-half pint good rich beef 
stock. Return meat to blazer in sauce, and when all 
is hot, serve; 



66 



8^icl^en a la Rjeine 

^ J^WO tablespoons butter. 

One tablespoon flour. 
One-half pint chicken stock. 
Four hard boiled eggs. 

One-half cup fine white bread crumbs and the meat of 
two cold boiled chickens, cut into dice. All white 
meat makes a pretty dish, but requires more chickens, 
consequently is more extravagant. Salt and white 
pepper to taste. Blend flour and butter together in 
blazer over open flame, or hot water to be sure of not 
burning. Gradually add stock, and with the well 
mashed yolks of the hard boiled eggs, mix one-half 
pint of cream, and add it to the rest, then the 
whites chopped fine. Save a little of the cream to 
moisten the bread-crumbs. Add this last, then the 
seasoning and chicken, and when all is thoroughly 
hot, serve. 



67 



6old 6[}ic^en and FRusbnooms 

/ 'J A WO tablespoons butter. 

One tablespoon flour. 
One dozen larg-e fresh mushrooms, peeled and sliced, 
removing- stems. 
One-half pint cream. 
Yolks of two eggs. 
Salt and pepper to taste. 
Nicely sliced cold chicken. 

Put in blazer over open flame two tablespoons 
butter. Add mushrooms and let cook five minutes, 
then the flour, blend, and gradually add the cream 
mixed with the beaten yolks of eggs. Add seasoning 
and the chicken. When all is thoroughly hot, serve. 
Cold boiled or roasted turkey can be substituted for 
chicken. 



68 



Sb'c^en (ijierrapin, Fftaryland ^)tyle 

^^pWO tablespoons butter. 

Two tablespoons flour. 
One-half pint cream. 
Three hard boiled eg*g*s. 
One and one-half teaspoons salt. 
Cayenne, Paprika, or Tabasco, to taste. 
Tiny bit powdered mace. 
Salt-spoon, (rather scant,) of ground cloves. 
Wineglass madeira, and two tablespoons brandy. 
One quart of cold boiled chicken, (and extra livers if 
possible) cut into dice. 

Into blazer over hot water, place butter and flour, 
blend, and gradually add cream mixed with yolks of 
eg'g's mashed fine with a fork, then the whites chopped 
fine, spices, seasoning- and the chicken. When all is 
well mixed pour over the whole the wine and brandy, 
and when hot, serve. Either turkey or duck can be 
substituted for the chicken. Duck is especially good 

69 



6reamed 6i}ic^en witr; Grneen Peppers 

^^NK quart cold chicken cut into dice. 

One fresh green pepper sliced, with seeds removed. 
Two tablespoons of butter. 
One tablespoon of flour. 
One-half pint of cream. Teaspoon salt. 
The yolks of three hard boiled eggs. 

Blend butter and flour together in blazer over hot 
water. Gradually add cream, part of which must be 
reserved to mix with the yolks of the eggs mashed 
fine with a fork. Now add rest of cream and eggs, 
peppers, salt, and chicken. Put on the cover, and 
when all is thoroughly hot, serve. Turkey can be 
substituted for chicken with good effect. 



70 



I?icken Pncassee 



^^UT the breast of a cold boiled chicken into four 
pieces. Of each joint make a piece. Put a table- 
spoon of butter in the blazer over open flame. When 
melted add a small onion minced. Fry until lig-fit 
brown, then add a tablespoon of flour, blend, and grad- 
ually add one pint of good chicken stock, a fresh green ; 
pepper sliced thin with seeds removed, and salt to 
taste. Have ready the yolks of two eg-gs well beaten 
in a bowl, pour the sauce over them beating- hard, 
return all to the blazer with the chicken and when the 
chicken is thoroug-hly hot, serve with hot boiled rice 
cooked Southern style- — that is dry and white — each 
grain separate. 



71 



Sold (iur^ey, Sbestnut Sauce 

J^ICE slices of cold roast turkey One-half pint of 
chestnut meat which has been mashed as fine as 
possible after having- been boiled gently for about one 
hour. 

One pint good chicken stock. 
One-half teaspoon lemon juice. 
'Two tablespoons of butter. 
Two tablespoons of flour. 
Salt and pepper to taste. 

Blend butter and flour tog-ether in blazer over open 
flame, gradually add stock, then the chestnuts, and 
seasoning-. Rub all throug-h a sieve, and return to 
the blazer: put in the slices of turkey, add the lemon 
juice and when hot, serve. 



72 



^^UT the meat of cold roasted or boiled turkey into 
dice, removing- all skin and gristly parts. To one 
quart of the cut up meat use — 
Two tablespoons butter. 
One and one-half tablespoons flour. 
One g'enerous pint rich chicken or veal stock. 
One teaspoon minced onion. 
One teaspoon finely minced celery-leaf. 
One tablespoon of finely minced fresh green pepper, 
or if not in market, one-half teaspoon Paprika. One 
teaspoon salt and a very little cayenne. Fry onion in 
blazer over open flame in the butter until ligrit brown, 
add flour, blend, and gradually add stock, celen-leaf 
and seasoning-. Put in the turkey, and when all is 
hot, serve with boiled rice, Southern style. 



73 



Beviled (ij)ur^ey biecj 



ecjs 

J^IVIDK second joint from the drum-stick of the two 
leg's of a cold roast turkey. Score with a knife 
pretty deep, and season with salt, pepper, rubbing- in 
some dry mustard, and dredging - with flour. Melt 
three tablespoons of butter in the blazer over open 
flame, put in the leg's, and let them cook on both 
sides until the seasoning* has permeated the meat well, 
gradually add a cup full of turkey gravy or stock — 
either chicken or veal — add two tablespoons of 
Worcestershire sauce, baste the leg's well with the 
sauce for about five minutes, then serve with the 
gravy. 



74 



FHinced Yeal 

^JpWO tablespoons of butter. 

One tablespoon of flour. 
Four tablespoons of veal stock. 
Teaspoon finely minced parsley. 
Teaspoon onion juice. 
One teaspoon mushroom catsup. 
One teaspoon walnut catsup. 
Salt and pepper to taste. 
One pint finely minced cold veal. 

Blend butter and flour tog-ether in blazer over 
open flame, add stock, the catsups, parsley, onion 
juice, and seasoning-. Now put in the meat, and when 
well mixed with sauce and hot, serve on toast with 
thin slices of lemon on top. Add more stock if the 
mince seems to dry. 



75 



rown Pncassee of Yeal 



QNE-HALF pound of very thin slices of breakfast 
bacon. 

Three tablespoons browned flour. 

One-half pint veal stock. 

One teaspoon minced celery-leaf or parsley. 

One teaspoon minced onion. 

Salt and pepper to taste. 

Fry bacon in blazer over open flame until curled 
and crisp. Remove and drain off some of the grease. 
Into what remains put the onion, fry a ligrit brown, 
add the flour, blend and gradually add stock, celery- 
leaf or parsley, seasoning-, and then lay in this sauce, 
nicely sliced pieces of cold veal, add the bacon, and 
when all is hot serve with delicate hot baking 
powder biscuit. 



76 



Surned Veal 



^JpWO tablespoons butter. 

One dessert-spoon curry powder. 
One tablespoon flour. 
One clove of garlic. 
One tart apple. 
One-half pint veal stock. 
Juice of one-half a lemon. 
Salt and cayenne to taste. 

Crush clove of g-arlic and rub blazer well with it. 
Blend butter and flour in blazer over open flame, add 
curry powder, the apple minced fine, then g-radually 
the stock and seasoning-. Lay in this sauce, pieces 
of nicely sliced cold veal and when all is thoroughly 
hot, serve with boiled rice, Southern style. 



77 



6orned-beef Hasb 



' r J^O one pint very finely minced corned-beef, add 
same quantity chopped cold boiled potatoes, 
moisten with a scant cup of stock or gravy, and turn 
into the blazer over open flame, in which a tablespoon 
of butter and teaspoon of finely minced onion has been 
cooked for about a minute, season with salt and 
pepper, and when the bottom of the hash is a nice 
brown, serve. 



78 



Yenison ^teal^ 



J^J AVE the steak cut an inch and a half thick. Heat 
the blazer over open flame, then put in a tea- 
spoon of butter. When butter is melted lay in the 
steak, cook with cover on two minutes, turn and cook 
again two minutes, season with salt and cayenne to 
taste, two tablespoons of good homemade currant 
jell)' , a teaspoon of lemon juice, and one-half pint of 
Madeira. Let cook about from four to five minutes 
longer, and serve. 



7 l » 



6 old P^oast Beef and ^omato ^auce 

^JpHREK tablespoons of butter. 

One teaspoon grated raw carrot. 
One teaspoon minced onion. 
One teaspoon finely minced parsley. 
One-half pint beef stock. 
Two heaping- tablespoons flour. 
One-half pint tomato liquid, or even less. 

Melt butter in blazer over open flame, add onion, 
carrot, and parsley. Let all cook three minutes, then 
blend flour with them and gradually add stock, season- 
ing-, and enoug-h tomato liquid to make a smooth 
pinkish sauce. Add to this, some nice slices of rare 
cold roast beef. Let all get thoroug-hly hot before 
serving-. 



80 



reame 



d ^mol^ed Shipped Seef 



Prepare beef as you would to cook with scram- 
bled eggs, only using double the quantity of 
beef. Melt in the blazer over open flame, one table- 
spoon of butter, one-half tablespoon of flour, season 
with salt and pepper to taste, gradually add one- 
half pint cream or milk, then add beef, and when 
thoroughly hot, serve. Or reserve half the milk 
and cream, and mix it with the beaten yolk of one egg 
and add the last thing. 



81 



Bread Saute 

J) REP ARE, and fry bread according- to recipe on 
"How to fry bread on chafing--dish." Into the 
butter that is left after frying- the bread, put twelve 
tablespoons grated cold boiled ham, and same quantity 
of grated cheese. Moisten with cream until you have 
a thick paste, season with cayenne, and serve on the 
fried bread. 



82 



^6aute of PR us grooms 

J) EEL about one dozen large and very fresh mush- 
rooms. Put a teaspoon of butter in the blazer 
over open flame, when it has melted, lay in the tops 
of the mushrooms, top side down, after removing* 
stems. Put in each saucer thus formed some small 
pieces of butter, pepper and salt. As the mushrooms 
cook and g-ive out their juice, baste them with the 
liquid, and when they are easily penetrated with the 
point of a fork prong-, serve them with some of the 
gravy on slices of toast. 



83 



usbrooms and $>\)erry 



P EEL and remove the stems from two dozen fresh 
mushrooms. Melt a teaspoon of butter in the 
blazer over open flame. Lay in the mushrooms, bottom 
side up, season with salt and pepper, adding- small 
pieces of butter to each mushroom. Let them cook 
about three minutes, add either beef juice — about a 
gill — or rich beef stock. Let cook about three 
minutes longer. Add four tablespoons of sherry and 
serve on toast. 



84 



omatoes and \ riusl}rooms 

^^NE dozen fresh mushrooms. 

Pint stewed tomatoes. 
Two heaping- tablespoons of white grated bread 
crumbs. 

One tablespoon of butter. 
One teaspoon finely minced onion. 
One teaspoon finely minced parsley. 
Salt and pepper to taste. 

Put butter in blazer over open flame. Fry onion 
in butter until a lig-ht brown, add mushrooms which 
have been peeled and each cut into four pieces, leaving* 
out the stems. Cook for about three minutes, then 
add the tomato, bread-crumbs, parsley and seasoning-, 
and let cook three minutes long-er. Serve on slices 
of toast. 



85 



6reamed Potatoes 



^^XE quart boiled potatoes cut into dice. 

Two tablespoons of butter. 
Two tablespoons of flour. 

One pint cream, or half cream and half milk. All 
cream better. 

One teaspoon finelj minced parsley. 
Salt and white pepper to taste. 

Blend butter and flour tog-ether in blazer over hot 
water, then gradually add cream, seasoning- and 
potatoes. When all is hot sprinkle in the parsley, 
mixing- well, then serve. 



86 



Fried FRasbed Potaio 8ab 



es 



^jp^AKE a pint of mashed potatoes and while warm 
bind with an egg, then form into nice round 
cakes and set away to cool. When cold, roll well in 
flour, and fry a nice brown on both sides in the chafing- 
dish in butter, beginning- with a tablespoonful and 
adding- more as needed. Fry in blazer over open 
flame. 



87 



Pried Sweet Potatoes 



^^LICE some cold boiled potatoes after removing* the 

skin, dip each piece in the following- batter: 
Two eg-g^s well beaten. 
Six tablespoons of flour. 
Three tablespoons of milk. 
Three tablespoons of g-ood molasses. 
Pinch of salt, and fry a nice brown on both sides, in 
three tablespoons of butter in blazer over open flame. 



Pried tomatoes and Qreen P« 



TP 



ers 



J)UT six g-ood solid tomatoes — not too ripe — into 
rather thick slices, season them with salt, and 
dredg-e with flour. Slice a green bell pepper into thin 
slices, removing - seeds. Salt these a little, also dredg-e 
with flour. Melt three tablespoons of butter in blazer 
over open flame. Add a small onion, minced fine, the 
slices of tomato and green pepper, and fry all together 
until done, and serve. 



89 



Sreamed ^weet 6orn on (ij)oast 

^^NK pint of grated sweet corn. 

One-half pint of cream. 
Two tablespoons of butter. 
Three tablespoons of flour. 
Salt and white pepper to taste. 

Blend butter and flour in blazer over hot water, 
gradually add cream, then corn and seasoning-, and 
when all is a smooth thick sauce, serve on very thin 
slices of slig-htly buttered toast, or on round slices of 
fried bread. 



90 



6reamed PHacaroni wit ^ Q\)eese 

QNE-FOURTH pound of boiled macaroni which is 

in small pieces. 
One-fourth pound of cheese, grated. 
Two tablespoons of butter. 
One tablespoon of flour. 
One-half pint cream. 
Salt and pepper to taste. 

In the blazer over hot water, blend the butter and 
flour, add cheese, then cream, stirring- all the while, 
season with salt and pepper, turn in the macaroni, 
and when all is hot, serve. 



91 



acaroni wit}? (ij)omato ^auce 

QNE-FOURTH pound of boiled macaroni. 

Two tablespoons of butter. 
One tablespoon of flour. 
One-half pint tomato liquid. 
Salt and pepper to taste. 

Blend butter and flour together in blazer over open 
flame. Add gradually the tomato liquid, seasoning-, 
and then the macaroni, when all is hot, serve. 



92 



0sparao,us, 6ream ^auce 

J^OIL three dozen stalks of fresh asparagus in 
boiling- salted water for fifteen minutes. Cut 
off the tips and serve with a cream sauce made after 
the following- recipe. 
One tablespoon of butter. 
One-half tablespoon of flour. 
One teacup of cream. 
Salt and white pepper to taste. 

Melt butter and flour in blazer over hot water, 
when blended, gradually add cream, then seasoning-, 
and when you have a smooth white sauce add the tips 
of the asparagus, and when thoroughly hot, serve. 



93 



bsima Beans 



^^NE pint of fresh young- lima beans previously 
boiled in boiling" salted water. One tablespoon 
of butter in blazer over open flame, six fresh mush- 
rooms peeled and cut into pieces — not too fine — after 
the stems have been removed. Cook the mushrooms 
three minutes, add another g-ood tablespoon of butter, 
the beans, and a small cup of cream. Stir to prevent 
scorching-, and when all is hot, serve. 



94 



Welsi? I^arebit 

size of walnut in blazer over hot water. 
Even teaspoon dry mustard. 
One-half teaspoon salt. 

About as much cayenne as can be held on end 
of table knife blade, and whatever other condiment 
desired must be put in with the butter. When butter 
is melted add two tablespoons of beer or ale, and when 
very hot gradually add — stirring- constantly — one 
pound grated American cheese. When pretty well 
melted add more beer or ale gradually, until about 
one-quarter of a bottle is used. Have the white of 
an eg-g- beaten and stir it rapidly into the rarebit 
while ten seconds are counted, turn out lig-hts and drop 
each piece of toast into the mixture, serving- on hot 
plates. 



95 



Prune ^ oast 

J) RE PARE, and fry bread according- to recipe on 
"How to fry bread on the chafing-dish." Into 
butter left in the blazer (over open flame), put one 
pound of richly stewed prunes with pits removed. 
Pour over them wine glass of madeira, the juice of half 
a lemon. Mix well and serve on the fried bread with 
whipped cream. 



96 



Fried 8ppl 



es 



^^j^AKE half a dozen soft, tart apples, of large size, 
peel, slice, and core. Lay the slices in brandy 
over nig-ht, or for several hours, to let them become 
thoroughly impregnated with the flavor. Drain, and 
roll them in flour. Pry a nice brown in butter in the 
blazer over open flame, and serve with cinnamon, 
powdered sugar, and whipped cream. 



<J7 



^tewed Qpples 

Park, core, and slice, twelve tart apples. Put them 
in the blazer with cold water enough to moisten 
but not quite cover, and a stick of cinnamon. Let 
them boil until very tender, stirring- and mashing- with 
a wooden spoon, add a cup and a half of fine granu- 
lated sug-ar, stirring- well and letting- it cook just 
enoug-h long-er for the sug-ar to thoroug-hly dissolve, 
remove the cinnamon and set away to cool. 



98 



biemon Qreom 



/ ^JpWO heaping- tablespoons corn-starch. 

Two breakfast coffee-cups fine granulated 
sug-ar. Mix tog-ether in a bowl, moisten with two 
scant cups of boiling- water, and put all in blazer over 
open flame. After it comes to a boil, let it boil hard 
for ten minutes, add two teaspoons butter, and stir 
constantly. Add juice of two lemons, and thinly 
grated rind of one. Beat yolks of two eg-g-s in a bowl, 
and pour mixture from blazer over them, beating- hard. 
When thoroug-hly mixed, return to the blazer and cook 
until the cream thickens, ag-ain beating- hard, and 
then serve on thin slices of rather stale spong-e cake. 
This also makes a g~ood hot lemon sauce for cottag-e 
pudding-. 



99 



aspbemy 6ustard 

eggs (yolks). 
One pint milk. 
Five tablespoons fine granulated sugar. 
One pint either fresh raspberries, or one-half pint 
preserved, jam or jelly. If the preserved raspberries 
are used, don't use more than two tablespoons sug-ar. 
Pinch salt. 

Let milk come to a scald in blazer over hot water. 
Beat yolks of eg-g-s and sug-ar tog-ether in a bowl until 
quite lig"ht, add raspberries which have been mashed 
to a pulp, or if preserved, put them in just as they 
are. Pour the scalded milk over this and beat hard. 
Return all to the blazer, and when the foam ceases to 
rise, and the custard adheres to the spoon, it is done. 
Serve with slices spong-e cake soaked in madeira. 



100 



Soston Saramels 



Qnk-half cup cream. 

Small bit of butter. 
Two and one-half cups fine granulated sugar. 
One-fourth pound unsweetened chocolate broken up. 
One-half teaspoon vanilla flavoring". 

Put cream, butter and sug-ar tog-ether in blazer 
over either hot water or open flame. When it boils, 
add chocolate. Stir constantly. When mixture grows 
thick and stringy, and a slig-ht crust forms around 
edg-e of blazer, add the flavoring', turn out the ligrits, 
and pour mixture into a well greased shallow pan. 
When cool enougri score with a table-knife, and when 
perfectly cold, break up into squares. 



101 



Vanilla 6ream 6aramels 



QNK-HALF cup cream. 

Two and one-half cups fine granulated sugar. 
One teaspoon vanilla. 
Teaspoon lemon juice. 

Put cream and sugar in blazer over hot water. 
When it comes to a hard boil, stir until ropy and 
crusty around edge of pan, then add vanilla and lemon 
juice, and turn into shallow well greased pan to cool. 
When cool enough, score with a knife, and when 
perfectly cold, break up into squares. 



102 



Pancal^ 



es 



^V^AKK a batter of the consistency of griddle cakes, 
of three eggs beaten very light with a Dover 
egg-beater. Add lightly and gradually, one-half 
cup of sifted flour, one-half teaspoon salt, and a 
teaspoon powdered sugar. Gradually add to this, one 
cup of milk and cream mixed, and one tablespoon of 
brandy. Melt a teaspoon of butter in blazer over open 
flame. When melted, pour from a pitcher enough of 
the batter to not quite cover the bottom of blazer. 
When bubbles or holes appear, turn with a cake turner 
and brown the other side. Fold, and serve on a hot 
plate with either butter, wine and powdered sugar, or 
some preserve, sprinkling pancake with powdered 
sugar. 



103 



Rrencb ^weetened Bpp (ij)oast 

^^UT the crusts neatly from one-half dozen slices 
of rather stale bread. 
To two well beaten eg-g-s add two tablespoons of 
cream, salt-spoon of salt, and two tablespoons sugar. 
In this batter soak each slice of bread. Melt about 
a teaspoon of butter in blazer over open flame, 
and when hot lay in the slices of bread and brown 
nicely on both sides, adding- more butter as needed. 
When all the slices are fried, serve hot. A brandy 
or wine sauce is nice served with this. Bread fried 
in this way without the sauce, makes a g-ood substitute 
for griddle-cakes in the morning- for breakfast. 



104 




0s a drink fi 



or a convalescent 



a 



N ounce of unsweetened chocolate. 



Two cups of milk. 
One teaspoon of sugar. 

Put one cup of milk in the blazer over open flame, 
or hot water if not in too much of a hurry. When 
scalding- hot, add the chocolate broken into pieces. 
Stir until chocolate melts, add the sugar, and the 
rest of the milk. When it comes to a boil serve, with 
a teaspoon whipped cream on top of the cup of 
chocolate. Chocolate should never boil long- as it 
makes it harder to dig-est. Vanilla chocolate should 
not be used for invalids, the vanilla being injurious to 
weak digestion. 



105 



0yster Brotb 



^FTER draining- and chopping- two dozen larg-e 
Oysters very fine, put them in the blazer over 
open flame, being- careful not to have the flame too 
fierce. Add a teacup of cold water and let all reach 
the boiling- point, then simmer slowly for about five 
minutes. Add a teacup of sweet fresh cream, or rich 
milk, season with a little salt, drain off the liquor 
and serve that with a thin and dainty slice of dry 
toast, or toasted cracker. If clams are used instead 
of oysters, use one and one-half dozen hard clams 
chopped, and do not use salt but just a suspicion 
of cayenne or leave out all seasoning- if preferred. 



106 



Sbic^en Brotl} wit ^ 6ream 

^JFTER having- made jour chicken stock into a 
clear firm jelly, melt one-half cup of the jelly 
in the blazer over open flame, add half a cup of sweet 
cream, season with salt and a suspicion of cayenne, 
(or without the pepper if that is objectionable,) and 
serve with a cracker or toast. Hard-tack is nice 
to break into and eat with this broth. 



107 



PRulled Wine 



^pWO eg-g-s. 

One and one-half teaspoons sugar. 
Two whole cloves. 
Small piece of stick cinnamon. 
Wine-g-lass of wine. 
One-half pint of water. 

Put water and spice in blazer over open flame, 
letting it boil ten minutes. Beat the eggs and 
sugar together in a bowl. Put the wine in the 
water and spice, and let it just reach the boiling- 
point once more, when it must be strained into the 
bowl with the sug-ar and egg, stirring- constantly. 
Any wine can be used, and sometimes beer, ale, 
or porter, may be substituted with good effect. 



108 



pp 



le (2)ea 



and cut into pieces, two good, sound, tart 
apples. Boil them in the blazer over open 
flame, in two cups of water until soft. Drain off the 
liquid and sweeten to taste. If the apples are what 
they should be, this makes a pleasant and grateful 
drink for children with measles, or any fever patient 
whenever suffering- from thirst. If a little spicy taste 
is liked, boil two whole cloves with the apples and 
give a sligmt grate of nutmeg - over the tea in the cup 
when strained. 



109 



ficjojs Soiled for invalids 

|^ET the water in blazer boil hard, put in the eg-gs, 
as many as are needed, then immediately turn 
out the light, let the eg-g-s remain in the hot water ten 
minutes, and then serve in a reg-ular eg-g- cup. eating- 
the egg from the shell. 



no 



oas 



can be toasted on the chafing-dish with the 
aid of an asbestos plate. Cut the crust from 
three or four slices of bread, toast the pieces a delicate 
brown on both sides. Butter the slices when hot, and 
place in a covered dish. Put a half pint of good rich 
milk in the blazer, and when it is boiling- hot, add a 
g-enerous salt-spoon of salt, and pour the liquid over 
the toasted bread. 



ill 



Oneam (^)oast without (^icl^enina; 

^pO AST your bread as for "Milk Toast." Let a 
half pint of cream become boiling- hot in blazer 
over open flame, being- careful not to let it scorch. 
Season to taste with salt, and pour this over the 
toasted bread. Where cream is used no butter is re- 
quired. 



112 



(ij)l)ic^ened Qreom (ij)oast 

^^NE tablespoon butter. 

One tablespoon flour, in blazer over hot water 
or open flame, if in a hurry. 

If the latter, be very careful not to let it brown or 
burn. Add gradually to this, one-half pint of milk, 
and one-half pint cream mixed, season with salt to 
taste, and when very hot pour this mixture over about 
six nice slices of toast, and let soak well into the toast 
before serving-. 



113 



6l?ic^en Bustard 

pOUR tablespoons of g-ood chicken stock free from 
grease, to the same quantity of fresh sweet 
cream. Heat them together in blazer over hot water. 
Beat the yolk of one eg-g" in a bowl and pour the 
scalded stock and cream over it. Return to the blazer, 
add salt to taste, and when it thickens put aside to 
cool before serving - . 



114 



6bicl^en Gruel 



either cold roasted or boiled chicken which 
must be free from fat and skin, and pound 
it to a paste. To one cup of this, add four tablespoons 
of grated stale bread (the white part), salt to taste, 
and enough good chicken stock, (free from all grease,) 
to make a thick gruel. Serve with thin slices of 
toast. To be mixed and heated in the blazer over hot 
water. 



115 



Q\)ops, Pan Sroi led 



J^EAT the bl azer. and rub some butter over the 
bottom. Season some delicate, well trimmed 
lamb chops with pepper and salt on both sides, or salt 
alone if pepper is not desired. Cook them two minutes 
on one side, then two minutes on the other, and serve 
with a little very good homemade currant jelly, and a 
daintv slice of toast. 



116 



ma 



(ij)enderloin ^teal^, Pan Sroiled 



J^jEAT the blazer as for pan broiled chops, and rub 
with butter. Season the tenderloin cut from a 
Porterhouse steak on both sides with salt and pepper 
or salt alone, and lay it in the blazer. Let it cook 
two minutes on each side then serve on a nicel} T cut 
slice of rather stale bakers bread that the meat will 
about cover, pour the juice in the blazer over the whole 
and serve. 



117 



Broiled ^cjuab 

J)UT in the blazer over open flame, two teaspoons 
of butter. When hot, lay in two squab, pre- 
pared for broiling-, and cook for about ten or twelve 
minutes. Season with salt and pepper and sprinkle 
over the birds a very little fineh T minced parsley, then 
serve on two thin, dainty slices dry toast, and pour 
over them the gravy from the blazer. 



118 



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